Smoked salmon pate
This easy pate comes together quickly and has a fantastic flavor and texture.
Servings: 10 tbsp, approx
Calories: 26kcal
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Ingredients
- 2 oz poached salmon (see more below)
- 2 oz smoked salmon (can use offcuts/pieces)
- 2 tablespoon cream cheese
- 2 teaspoon lemon juice
- 2 teaspoon yogurt (can also use mayonnaise)
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon paprika
- 1 pinch salt
- 1 pinch pepper
Instructions
- Place all of the ingredients in a food processor and pulse until smooth. Scrape down the sides and pulse again, as needed, to ensure everything is mixed.
- Transfer to a dish for serving, or cover and refrigerate until needed (it will keep a couple days in the fridge).
Video
Notes
If you want to poach your own salmon, place around 1 ½in/5cm depth of water in a small pan and add around 2tbsp white wine, 1-2tsp lemon juice and a little salt and pepper. Cover and bring the mixture to a boil. Once simmering, add the salmon, cover and simmer for around 3-6 minutes depending on the thickness of the pieces of salmon until it is cooked through. Once cooked, remove from the poaching liquid and set aside to cool.
If you have leftover baked or other cooked salmon, that will also work as well, as long as it is not flavored with a glaze etc.
Note uncooked and cooked weight of salmon is approximately the same.
Nutrition
Calories: 26kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 62mg | Potassium: 42mg | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg